Steamed Chinese Pumpkin Cake 蒸南瓜糕

This Steamed Chinese Pumpkin Cake is a common snack in China. You can easily find them selling in the food street. It’s actually a very simple healthy plain steamed cake using pumpkin puree, flour, milk and dry yeast. What you do is just combine the pumpkin puree and the remaining ingredients together and let the dough to proof for about 20-30 minutes to double volume, no kneading required. Then bring the pumpkin cake to steam for 30 minutes. The steamed cake is soft and  moist especially when served warm. You can place the remaining pumpkin cake in the fridge and re-steam it the next day for morning breakfast.

Steamed Chinese Pumpkin Cake

This healthy and easy Steamed Chinese Pumpkin Cake is soft and  moist especially when served warm.

Ann Low

Votes: 3
Rating: 4.67
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Prep Time

45 minutes

Cook Time

40 minutes

Servings

servings MetricUS Imperial

Ingredients

• 210 g pumpkin without skin
• 300 g plain flour
• 80 g caster sugar
• 5 g dry yeast about 2 teaspoons
• 210 g fresh milk
• some raisins for topping

Prep Time 45 minutes Cook Time 40 minutes Servings servings MetricUS Imperial Ingredients 210 g pumpkin without skin 300 g plain flour 80 g caster sugar 5 g dry yeast about 2 teaspoons 210 g fresh milk some raisins for topping

Votes: 3 Rating: 4.67 You: Rate this recipe! Print Recipe

Instructions

1. Cut pumpkin to chunk and steam to soft for about 15 minutes. Mash cooked pumpkin with a fork while it is still hot.
2. Blend mashed pumpkin, milk and sugar till fine paste.
3. Add dry yeast and flour into pumpkin mixture, fold well a hand whisk or rubber spatula to form a smooth dough.
4. Pour batter into a round lined pan (grease a 8 inch round pan sides) and let it rest to double volume, about 20-30 minutes, add some raisins on top and place it in steaming wok.
5. Turn the fire to high and bring water to boil and steam pumpkin cake for 30 minutes. Off heat and let pumpkin cake sit inside the steaming wok for another 5-10 minutes. Remove cake from pan after slightly cool down and serve.

Recipe Notes

My cake was overflown when steaming because I've used a wrong cake pan (7 inch pan is a bit small). Best to use a 8 inch cake pan for this recipe.

Alternatively, you can also place the pumpkin cake in the steamer to proof for about 20-30 minutes or to double volume before turning on the heat.

 

蒸南瓜糕

健康营养丰富的蒸南瓜糕，做法又很简单。最好在温热的时候享用。剩下的南瓜糕可以收进冰箱，隔天再加热蒸几分钟就可以当早餐了。

材料：

• 210克 南瓜 （去了皮）
• 300克 中筋面粉
• 80克 细砂糖
• 2茶匙 干酵母
• 230克 牛奶
• 葡萄干适量

做法：

1. 南瓜切成大块，蒸约15分钟至软。趁热将压烂（用叉子）。
2. 将南瓜泥，牛奶和糖一起搅打成糊状即可（用打碎机）。
3. 加入干酵母和撒入面粉，拌均匀成滑面团（用手动打蛋器和刮刀拌匀）。
4. 然后将南瓜混合物倒入一个8寸蛋糕烤盘（底部铺纸旁边抹油），抹平。静置（在温室）约20-30分钟或发酵到2倍大（**也可以放入蒸炉内静置），在表面撒上葡萄干, 放入蒸锅内。
5. 打开大火蒸约30分钟，关火焖约5-10分钟即可取出。稍微冷却后脱模即可享用。

• 由于我用错了7寸烤盘，所以南瓜糕蒸熟后太过满了，用8寸摸比较适合。
• 食谱来至于这里